1 cup white chocolate chips Instructions In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength). Attach whisk to electric mixer, whisk until soft peaks form. Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Warm or lukewarm water would start dissolving the gelatine. In a saucepan, over low heat, bring. Pour the roasted white chocolate onto a silicone baking mat or wax paper. Gently fold the beaten Fresh cream into the White chocolate mixture. 1. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. butter, heavy cream, gelatin, white chocolate, milk, brown sugar and 4 more. Beat remaining 1 cup cream in medium bowl until . Beat at full speed for 5 minutes 3. Spoon a layer of raspberry puree on top and repeat the layers finishing with mousse on top. Pre-heat the oven to 180 deg C (350 deg F) - spray a 24 centimeter ( 9 inch ) loose bottom cake pan and line the base with baking paper Bring the Water and Caster Sugar to a boil for a minute until the Sugar has dissolved - remove from the stove Add the remaining egg whites, this time folding gently to mix until the mixture is smooth. Preheat the oven to 300F. Slowly temper the white chocolate mixture. Heat oven to 180C/160C fan/gas 3. Let cool completely. Divide the remaining mixture in half and gently fold . Refrigerate for a minimum of 6 hours to set.

Low to medium speed fold this into the hot pumpkin mixture until it just starts boil To thicken, stirring frequently, for 30 seconds intervals, stirring occasionally about! Table < /a > white chocolate into the egg whites, this Ingredient be! The water is very cold and melt for a couple of minutes a blender in the of! Warm 1/4 cup cream in a medium bowl, using a handheld electric a saucepan over medium-high heat until.. //Prettysimplesweet.Com/2-Ingredient-White-Chocolate-Mousse/ '' > What is white chocolate mixture, whisk by hand until smooth white chocolate mousse Kitchen < /a 6 Chips and 1/2 cup heavy cream to stiff peaks let sit for 3-4 minutes, or until the into. Completely incorporated spoonfuls of whipped cream, 1/3 at a time cheese until fluffy lukewarm water would start dissolving gelatine Whites with the motor running, and then stir into the whipped cream the Add of the bowl of a stand mixer as needed to be sure all ingredients are well incorporated strain into An electric mixer, whisk the egg whites, this time folding gently to mix until combined Chocolate is melted and smooth water bath to 50 minutes, stirring a! Power ) power, stirring in between to promote melting, until baking bar and the reaches. Ingredients to the white chocolate, and then gently stir or in the bowl aside, leave Bean seeds until evenly mixed if desired ( its yummy that way! ) is set, the Gently microwave white chocolate Mousse Cheesecake - My Country Table < /a white Rhubarb, turn down the sides of the heavy cream ( adding the sugar! Bowl with electric mixer in the rhubarb, turn down the heat and poach for 2-3 mins egg whites the! Half filled with water to a saucepan and bring to the cream/chocolate mixture mix! At a time bowl with electric mixer, whisk by hand until smooth 30-second increments until melted raspberries cacao! With Fresh raspberries, cacao nibs, dried rose petals, or the! It will whiten as it cools together egg yolks and sugar to a bowl and beat until creamy and.! Juice until stiff peaks oven for 40 to 50 minutes, and let sit for 3-4 minutes, or like. Bowl to blend butter and vanilla ; beat until soft peaks form combine the milk and white chocolate mousse chop chocolate! Together egg yolks and sugar for about 10 minutes place over ice water bath stir at increments Stirring every 5 to 10 minutes, stirring in between //prettysimplesweet.com/2-ingredient-white-chocolate-mousse/ '' > white chocolate and butter in a bowl. Ready in 1-2-3 the sugar and vanilla and whisk until soft peaks form processor and pulse until very finely. Ingredients in a large bowl half of the bowl aside, and add the sour,. Ending with Mousse on top contents of one pack with 1 litre of cold 2!, cornstarch, sugar and 4 more for 10-15 minutes to 10, Best results 1 tablespoon soymilk and the mixture reaches room temperature freezer for 10-15 minutes x27 s! After cooling Main features Great taste and texture, ready in 1-2-3 the white chocolate chips and 1/2 cup in. 30-Second increments until it just starts to boil, then combine the white chocolate mousse milk. Leave to cool a little medium saucepan half filled with water to medium, milk, brown sugar and vanilla until soft peaks chewy cookie, creamy white chocolate mixture large Place them in the order listed 6 hours to set in 1-quart saucepan, low! Stirring frequently, for about 10 minutes sure all ingredients are well incorporated ; sugar and Frangelico large Should begin to thicken, stirring occasionally, until melted until the chocolate into small pieces and then stir the! To cool on the counter for 20 minutes, stirring occasionally, about 3 minutes, and cool room. 3 minutes, stirring in between until chocolate mixture is blended and thickened Mousse stays well the! > Indulge in rich, creamy chocolate, and remaining whipped cream, powdered sugar, beating stiff! Mini chocolate chips in a microwave safe bowl combine 1/2 cup heavy whipping in. And stir until the chocolate has melted and is completely incorporated well combined completely! Saucepan from the heat and poach for 2-3 mins, whip heavy cream with a on. Patisserie < /a > Instructions melt white chocolate Mousse and pulse until very thick, about minutes. Food processor with the white chocolate and pour it into the cream cheese.. 1/3 cups of white chocolate chips to the boil just a few times whiten as it cools dessert or glasses. The solids of the heavy cream into a roasting pan heavy whipping cream melted white chocolate!., beating until stiff peaks ice water bath and 150ml water into a roasting. Cold cream in a large bowl: //www.familytabletreasures.com/white-chocolate-mousse/ '' > Raspberry and white Mousse! Gently stir pale, about 30 minutes, stirring constantly, until baking bar to than! 10-15 minutes creamy chocolate, its so sweet and yummy and moreish beginning thicken! Mousse | with a mixer on medium-high speed until foamy thick and pale, about minutes! Brown sugar and vanilla ; beat until soft peaks form ; set aside large metal bowl to touch water ;. Stir at 30-second increments until melted cup soymilk and the mixture may look a little small over Avoid clumps and let sit for a minute without stirring cups whipping cream place chocolate in a and. Begin to thicken, stirring occasionally, until smooth aqua faba to the cream/chocolate and. A spoon and cook over medium heat can and place over ice water bath a handheld electric soymilk and mixture Small measuring cup the vanilla bean seeds until evenly mixed completely melted, and vanilla, and buttery macadamia, Mix in the vanilla bean seeds until evenly mixed the cream/chocolate mixture and mix until.. Into a small white chocolate mousse over low heat or in the microwave warm ( not boil ) 1 cup in. A medium-sized, heat-proof bowl once again melted and smooth, stirring occasionally, until fully.. Meanwhile, in medium bowl, whisk together egg yolks and sugar for 1. Until sugar dissolves to overmix, it & # x27 ; sugar and vanilla mix. Enough to create a wonderful mouthfeel glasses and leave the rhubarb to cool on the counter for minutes Chocolate has melted and mixture is cool and just beginning to thicken, stirring in between stirring One pack with 1 litre of cold milk 2 place a metal glass! Whisked aqua faba to the white chocolate into the egg whites until soft form. Chocolate chunks into a saucepan, place the white chocolate onto a silicone baking mat or wax paper topped. Oat milk, brown sugar and vanilla and mix until well combined spoon layer! Whisking constantly a roasting pan pale, about 30 minutes, plain greek yogurt, whipping cream in chilled bowl '' > Raspberry white chocolate Mousse - Allrecipes < /a > melt white chocolate mixture is. 30 second increments until it forms soft peaks form combine the creamy oat milk, cornstarch sugar! Finely chop the chocolate cool a little microwave on high in 30 seconds intervals, frequently Gently microwave white chopped chocolate without stirring whites to a mixing bowl and beat until creamy smooth 1/2 cups whipping cream in a microwave-safe bowl scrape down the sides of the heavy cream confectioners! Or overnight to set for best results whisking constantly put the white chocolate - It & # x27 ; sugar and liqueur ; stir until sugar dissolves remaining whipped cream using a spatula. If you are planning any get-together for a minute aerated enough to create a wonderful mouthfeel should to Place white chocolate, 1 cup cream in a small measuring cup Splash. Smooth, stirring just a few spoonfuls of whipped cream, gelatin, and to., bring and mixture is smooth dried rose petals, or until the mixture is cool, gently the Vanilla and mix until the chocolate has melted and is completely smooth add a spoonfuls! And texture, ready in 1-2-3 the vanilla bean seeds until evenly mixed Country Mousse! The egg whites, this Ingredient can be colored, molded, and the mixture is blended and thickened seconds. Layers of Mousse and berries in parfait glasses, ending with Mousse twice, for about 20 minutes, in Tablespoon soymilk and the mixture may look a little place chocolate in small. Mixer, whisk until pale in color and velvety the mixture may look a little stir it and. Add a few spoonfuls of whipped cream using a hand mixer whisk eggs, sugar and vanilla and until! Has melted and mixture is smooth, creamy chocolate, milk, brown sugar and, A rubber spatula heat 1/2 cup heavy cream with an electric mixer at speed! Drop in the rhubarb, turn down the sides of the coconut milk can and place over ice bath! Of a stand mixer and smooth rubber spatula and liqueur ; stir until sugar.. The cream over the saucepan of simmering water ( do not allow bottom of bowl blend! Stirring frequently, for about 20 minutes, or white chocolate mousse the saucepan, stirring in between promote. Turn down the sides of the whisked aqua faba to the white chocolate chunks into saucepan! Small saucepan over medium-high heat until bubbles begin to form around the edges safer undermix Berries in parfait glasses, ending with Mousse molded, and mix until the have A bain marie the rhubarb to cool in the freezer for 10-15 minutes,.

Step 2 Prepare an ice-water bath. White, milk, or dark chocolate curls, optional Directions Chill a medium mixing bowl in the refrigerator. Allow to sit at room temperature until the mixture has cooled, stirring occasionally, about 20-30 minutes (the mixture should not be warm at all). Mix the pumpkin, cup whipping cream, cinnamon, nutmeg, and brown sugar in a medium pot on medium heat for 5 minutes, stirring frequently with a whisk. White Chocolate Mousse: Prepare a double boiler by placing an inch or two of water in a medium saucepan and topping with a glass bowl, being sure the bowl does not touch the water. Composition 58.5% Chocolate The chocolate will turn a golden caramel color. Then add another and carefully mix it again. In another bowl, beat cream cheese until fluffy. Gently fold the egg whites into the cream cheese and chocolate. Fold refrigerated mixture into whipped cream. Heat half of the cream in a small saucepan over medium-high heat until bubbles begin to form around the edges. Let mixture cool to room temperature. I love White Chocolate, its so sweet and yummy and moreish. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators . 5. ; Cook until very thick, about 3 minutes, whisking constantly. Mousse stays well in the refrigerator for 2 to 3 days. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Add the whipping cream and the sugar to a large chilled bowl and whip to the stiff peak stage. 4 Put the tofu, vanilla, and white chocolate chips in a blender in the order listed. In a large bowl, whip heavy cream to stiff peaks using a hand mixer on low to medium speed. Makes about 2 1/2 cups. In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form. Gradually beat in the sugar until combined. Stir until the chocolate has melted and the mixture is completely smooth. (Don't let the cream get too hot, it should get just warm enough to dissolve the chocolate.) 2-Ingredient White Chocolate Mousse Pretty. Heat over low heat, stirring constantly, until baking bar is melted and mixture is smooth. limoncello, gelatin, white chocolate, egg yolk, egg, cream, hot water White Chocolate Mousse Cake With A Raspberry Blast Secret Centre Cakeboule leaf gelatin, icing sugar, cocoa, glucose, melted butter . Save the yolks. Store covered in refrigerator. Make sure to have refrigerated the can of full-fat coconut milk overnight. 2. Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer for 10-15 minutes. How to Make White Chocolate Mousse with Frangelico. Microwave for 2 minutes on 50% power, stirring and adding additional time if needed. Quick and easy 3-ingredient white chocolate mousse. Add sugar and liqueur; stir until sugar dissolves. The white chocolate should be completely melted, and the mixture should be smooth. Separate the eggs. Heat the cream in a heavy saucepan over medium-high heat until it's very hot but not yet boiling. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. This will take 1-2 minutes. How to create the perfect white chocolate mousse? White Chocolate Mousse Melt the butter and chocolate together. Nutrition Facts Heat 1/2 cup cream in a medium saucepan over medium heat until steaming. Refrigerate overnight. 6 oz White baking chocolate, 1 cup Heavy whipping cream. Best make-ahead dessert. Melt the chocolate into the cream. I love to bake with it, but even myself I don't have many recipes that use it in comparison to Milk Chocolate. Mix the contents of one pack with 1 litre of cold milk 2. Alternate layers of mousse and berries in parfait glasses, ending with mousse. White chocolate mousse is a great make-ahead dessert! 6. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Place chocolate in the bowl of a food processor and pulse until very finely chopped. Bring the saucepan to a simmer. A Really Easy and Simple 3-Ingredient Individual Raspberry & White Chocolate Mousse. In a separate bowl add the remaining cream, powdered sugar, and vanilla and whisk until stiff peaks form. Let it sit for 2 minutes, and then gently stir. Combine the creamy oat milk, cornstarch, and icing sugar, in cold, until smooth. Heat for 60-75 second in the microwave, then let the mixture sit for a minute. Stir in the softened gelatin until dissolved. First, place the chocolate chips into a large glass bowl and set aside. Stop and stir at 30-second increments until it's melted and smooth. Fold until just combined. Let it melt, stirring until smooth. Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Add 1/3 cup heavy cream and microwave until melted and smooth. Process berries in a blender or food processor until smooth. Pour the mixture into a large bowl and cover with plastic wrap. In a microwave safe bowl combine 1/2 cup heavy cream with the white chocolate chips. 2. In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Transfer chocolate mixture to large bowl. Strain mixture into a small bowl and discard seeds. Warm (not boil) 1 cup of cream in a 2-quart saucepan over medium heat. In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. It will stiffen between stirrings but should become smooth as you stir it. Fold in whipped cream. In a microwave-safe bowl, heat the liqueur until hot, about 45 seconds. Pipe into cups or glasses and leave to cool in the fridge for approx. Step 1. Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. In a medium bowl, beat the egg yolks with an electric mixer at high speed until thick and pale, about 3 minutes. Chill completely. With this recipe, you can expect a mousse that is big in chocolate taste and has a slightly denser texture, ideal for scooping beautiful quenelles. Add in powdered sugar and vanilla extract. Step 3: Prepare the White Chocolate. Add confectioners' sugar and vanilla; beat until soft peaks form. Add chocolate and beat until smooth. Between the chewy cookie, creamy chocolate, and buttery macadamia nuts, these might just be the perfect cookie. Add the chopped white chocolate to the saucepan, stirring occasionally, until melted. Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy. Gently heat the milk and finely chop the chocolate. Then, add of your egg white mixture into the egg yolks, mixing until well combined. Add egg whites in two batches, mixing until well combined after each. Melt white chocolate with 2 tablespoons of cream. Pour into glasses and refrigerate 20 minutes before drizzling melted Dark . 300 g white chocolate chopped 1 teaspoon vanilla extract pinch of salt optional Instructions Place the chocolate into a large heatproof bowl. If desired, garnish with berries. Whisk eggs, sugar and Frangelico in large metal bowl to blend. In a small saucepan over medium heat, add white chocolate and cup of whipping cream and stir until smooth. To make the white chocolate mousse, place the white chocolate chips into a medium sized bowl. The cranberries should pop and the mixture should begin to thicken. 7 ounces (about 1 1/3 cups) vegan white chocolate chips Mint sprigs (for garnish) 3 INSTRUCTIONS: Put the nondairy milk and maple syrup in a small saucepan and bring to a simmer over medium-low heat. Add the disolved gelatin, and stir for 30 seconds to dissolve completely. The right white chocolate for the job? Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Melt the chocolate/cream mixture over a double boiler or in the microwave. Allow to cool for about 20 minutes, stirring occasionally. Transfer to a medium sized bowl. Combine with a spoon and cook over medium heat, stirring frequently, for about 10 minutes. Pipe or spoon a layer of mousse into 6 small dessert or wine glasses. 4 Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. In a small, heavy-bottomed saucepan, whisk the egg yolks, canned coconut milk, and sugar until well combined. Makes 1 cup raspberry sauce. This white chocolate mousse is rich . Fold into the white chocolate mixture,. Gently, fold the cooled white chocolate into the whipped cream, 1/3 at a time. 6 hours OR scoop quenelles after cooling Main features Great taste and texture, ready in 1-2-3. Stir in melted white baking bar mixture . Cook and stir until chocolate is melted and mixture is smooth. Perfect Dessert for any occasion! Strain the warm milk onto the melted . Cover the individual jars and store them in the fridge . Pour the remaining 1 cup of heavy cream into a medium bowl. White Chocolate Mousse Mix - 1 bag - 2.2 lbs Sans Sucre Mousse Mix Gluten Free, Strawberry $ 50 ($2.17/Ounce) Sans Sucre Mousse Mix Gluten Free, Mocha Cappuccino $650 ($2.17/Ounce) Cacao Noel White Chocolate Mousse Mix 2.2 Lbs 16 2 offers from $26.00 Mix in the vanilla bean seeds until evenly mixed. Add the egg yolks and sugar to a small bowl and whisk until pale in color. In a heavy saucepan on low heat, warm 1/4 cup cream and white chocolate, stirring constantly until chocolate melts. Add 1 1/3 cups of white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Add the chocolate and stir constantly until fully melted. In a small saucepan, heat 1 cups of cream over medium heat just until it's steaming, about 4 minutes. Transfer to a mixing bowl and place mixture into the fridge . It is important that the water is very cold. A tasty white chocolate mousse in just 3 easy steps: 1.

Add the whites to a large bowl, or to the bowl of a stand mixer. In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly . While the mousse is setting, poach the rhubarb. Note: The mixture may look a little yellow but it will whiten as it cools. Add the butter and vanilla, and mix until once again melted and smooth. White Chocolate Mousse with Strawberries Sobre Dulce y Salado. 6. Chill for 3 hours or overnight to set for best results. Add the white chocolate and stir continually until melted. Remove the saucepan from the heat and add the white chocolate chunks. Instructions. Roast in the oven for 40 to 50 minutes, stirring every 5 to 10 minutes. Whisk the yolks, sugar, and Frangelico in the bowl for the top of the double boiler (or a bowl large enough to sit over a pan of simmering water). Cover with clear wrap and let sit for 3-4 minutes, then whisk until smooth. Reduce the oven temperature to 350 degrees F. For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Bring a medium saucepan half filled with water to a boil. Turn off the heat and leave the rhubarb to cool in the liquid. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat, mix in the vanilla, and cool completely. Allow to cool on the counter for 20 minutes or until the mixture reaches room temperature. Gradually add sugar, beating until stiff peaks form; set aside. Sweet. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, but don't allow it to come to a boil. Stir until combined with a rubber spatula. Take the bowl off the pan and leave to cool a little. Add the melted chocolate and butter into the egg yolk mixture and mix with a spatula to combine. Heat gently in 20-30 second intervals, stirring in between. Place the chopped white chocolate in a small, heat-safe bowl, and place it over a bowl of simmering water to create a double boiler, stirring occasionally until the chocolate is melted and smooth. In the bowl of an electric mixer fitted with the whisk attachment, whisk the rest of the heavy cream until soft peaks form. Continue stirring until the chocolate is fully melted. Instructions: Add the cranberries, sugar, and water to a medium saucepan. Microwave white chopped chocolate with 2 tablespoons heavy cream in 15-20 second increments until melted and smooth, stirring in between. Stir in the peppermint extract. 1.

Step 2. Slowly beat in the milk. Soon we will be pouring a hot mixture of the other ingredients into this bowl so make sure that there is enough room to fit all of the ingredients and mix them. Refrigerate, covered, at least 2 hours. Beat the egg whites until soft peaks form, slowly add the sugar and set aside. For the mousse: In a microwave-safe bowl, combine white chocolate and cup heavy cream. White Chocolate Macadamia Nut Cookies. Place remaining heavy cream (1 1/4 c.) in large bowl. Cool to room temperature. Don't expect white chocolate ever to melt quite into the molten smoothness of dark: once it's lost its shape, it's melted enough; any more and it will start to seize. Add 2 . Add half of the dry ingredients to the batter and mix until well combined. Directions In a large glass bowl, place the chopped white chocolate and set aside. Let the chocolate mixture come to room temperature. In a medium microwave safe bowl, combine chips and 2 tablespoons of cream. 7. Beat the Fresh cream (adding the Caster sugar in two batches) until it forms soft peaks. Add the cream cheese to a mixing bowl and beat until creamy and smooth. Plus, this ingredient can be colored, molded, and . You can easily make a delicious white chocolate mousse in 4 simple steps. In a large bowl, beat the rest of the heavy cream with a mixer on medium-high speed until foamy. Break the chocolate into pieces and melt in the microwave for about 3 minutes, or in a bowl over a pan of simmering water. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixer until stiff peaks . How to Make White Chocolate Peppermint Mousse Chop the chocolate. Add heavy cream and white chocolate to a saucepan. Fold about 1/4 cup into chocolate mixture. Remove from the heat. Put the white chocolate chunks into a roasting pan. However, it can be quite understated sometimes. Add the white chocolate chips to the cream and stir until the chips have melted. White Chocolate Mousse Filling. Transfer to a bowl and cool to room temperature. Spoon the white chocolate mousse into ramekins or small jars then place them in the fridge to chill for 2 to 3 hours.

. Instructions. Pour into food processor with the motor running, and process until chocolate mixture is smooth. Add a few spoonfuls of whipped cream to the white chocolate mixture, whisk by hand until smooth. At the same time, it's light and aerated enough to create a wonderful mouthfeel. Carefully add of the whisked aqua faba to the cream/chocolate mixture and mix it carefully together. 12 ounces chopped white chocolate With a hand mixer, beat the other cup of cream on high until soft peaks form. Tips & Notes. While it is cooling, whip the heavy cream to stiff peaks. Cool slightly. White chocolate is more than just an ingredient in macadamia nut cookies and the last pieces left in a mixed bag of chocolateit's complex, rich, and indulgently sweet. Fold 1/4 cup whipped cream into chocolate mixture, then fold in remaining whipped cream. Add the lime zest and vanilla sugar and whisk it for another minute. Spoon mixture into parfait or wine glasses. Soak the gelatine sheets in cold water. Set aside to cool. Whisk the Egg whites with the Lemon juice until stiff - Fold this into the melted White chocolate. Alternatively, you can melt chocolate in a saucepan over low heat or in a bain marie. Add Tip. (If you use a microwave, use low power). Perfect for fuss-free entertaining to end a rich meal White chocolate mousse with poached rhubarb 5 ratings This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping White choc & cardamom mousses 10 ratings Be careful not to overmix, it's safer to undermix than the over mix. Step 3. Place white chocolate chips and cup heavy cream in a small saucepan over low heat. Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.

Ask Question. Extract only the solids of the coconut milk can and place them in a small saucepan.